From the Kitchen of Derros Bloodmoon.
You will need:
- 4 lg. potatoes (3″ to 4-1/4″)
- 2 tbsp. butter
- 1 clove garlic, minced
- 3/4 c. milk –or– 1/2 c. milk and a 1/4 c sour cream
- Salt and pepper to taste
- 4 strips of bacon, cooked crisp and crumbled
- (just use your hands and break it apart)
- 1 c. grated Cheddar cheese
- 2 tbsp. chopped fresh chives or green onions
- 1 tbsp. butter, melted
- 1 onion, chopped (optional)
Preheat oven to 400°F/205°C. Bake potatoes until tender – about 45 to 60 minutes.
Meanwhile, heat butter in a skillet (LOW heat or the butter will smoke and burn).
Cook onions and garlic until tender, but not brown.
Stir in milk. (Again, LOW heat or the milk will boil over)
Add salt, and pepper.
Cut off the top third of the potatoes.
Scoop out potatoes leaving 1/4 inch (~7mm) shell. Beat potatoes until smooth. Mix in milk mixture. Stir in bacon, cheese and chives. Adjust seasonings as desired. Spoon or pipe mashed potatoes back into potato skins. Brush tops with melted butter.
Before serving, bake in a preheated 400°F/205°C oven for 15 to 20 minutes until heated thoroughly.
Or if you do not like baked potatoes, you can add milk mixture, and then stir in the rest of items to make mashed potatoes and serve with your entrée.
Note: You can use the top third of the potato that you removed for a creamed potato soup or New England clam chowder.
It can also be used for an appetizer with sour cream, bacon, chives and shredded cheese on top. Heat in 400°F/205°C oven until the cheese melts. Let cool, slice into bite-size pieces and serve.